Stuffed and Roasted Rack of Veal

READY IN: 2hrs 15mins




  • Preheat your oven to 425F.
  • In a bowl combine the spinach with the egg yolks, ricotta, bread crumbs, salami, garlic and 1 tsp each salt and black pepper.
  • Mix well until as smooth as possible.
  • Set aside.
  • Make a pocket in the rack for the stuffing.
  • To do this use a very sharp knife to make an incision in the center of the eye of the rack.
  • Push the knife tip in and insert the knife the entire length of the rack but do not let it come out the other side.
  • Remove the knife and insert the handle of a wooden spoon.
  • Work the spoon handle back and forth to create a pocket that runs from one end of the rack to the other.
  • Place the stuffing into a pastry bag fitted with a plain tip.
  • Insert the pastry bag in the pocket of veal and gently squeeze the bag.
  • This would probably work just as well using a ziploc bag with one of the tips snipped off.
  • Use the wooden spoon you used to make your pocket to push the stuffing down as far as it will go.
  • Work the stuffing down into the meat until it reaches the unopened end of the rack.
  • Continue to alternate between the bag and the plunging wooden spoon and fill the veal completely.
  • When the rack is ready to cook rub it with the olive oil and season with 1 Tbs each salt and black pepper.
  • Place the rack into a roasting pan and cook for 30 minutes.
  • Reduce heat to 350F and cook and additional 1 hour and 20 minutes.
  • A meat thermometer should read 150 degrees F.
  • before you remove it from the oven.
  • Let rest for 20 minutes before carving.